Fry bacon until golden and crispy in a pan. Remove the bacon from the pan - save the fat - and place it on a piece of paper towel. Cut the meat, potatoes, and onions into cubes. Fry the ingredients in the bacon fat until golden and adequately cooked. Remember to add a good dollop of butter during the frying process; it's what gives the good flavor. In another pan, fry the fried eggs in butter. Fry them at low heat over a long period, and only on one side. That way, you avoid the eggs becoming dry without being raw.   Serve the hash with bacon and fried eggs on top, along with some good rye bread and ketchup as a side.